Trim excess fat from lamb. Rinse, dry roll and tie kitchen string. Rub rosemary and pepper all over the meat. Wrap and refrigerate until 30 minutes before cooking time.

Roast lamb at 350 degrees for about 90 minutes (Temperature should register 130 degrees on a meat theomometer insderted in center of the roast). Let stand 10 minutes before carving.

To prepare sauce (which may be made a day in advance and gently reheated)

Let dried mushrooms soak in boiling water for five minutes. Drain through a paper coffee filter cone, Reserving liquid.

Saute buttom mushrooms in oil and butter over medium high heat for three minutes. Reduce heat to medium low. Add herbs, cheese, jelly, cream, seasonings, drained dried mushrooms and 1/2 cup of the reserved mushroom liquid.

Just before serving, add bitters and heat through gently.

Phillip Waters